Cut the chicken breast into large bite-size cubes.

Combine the chicken with Greek yogurt, lemon juice, 1 tablespoon olive oil, salt, black pepper, and half of each ground spice in a mixing bowl.

Cover the bowl and marinate the chicken in the refrigerator for 120 min.

Place the marinated chicken on a baking tray.

Grill the chicken at the highest oven setting until browned and cooked through, about 12 min.

Cook the brown jasmine rice in the rice cooker according to its brown-rice program.

Slice the onions and chili pepper roughly, then mince the garlic and ginger.

Heat the ghee and remaining olive oil in a large frying pan.

Fry the onion and chili pepper until translucent, about 6 min.

Add the garlic and ginger, then cook until fragrant for 1 min.

Stir in the remaining ground spices, salt, and black pepper.

Toast the spices for 1 min while stirring constantly.

Add the tomato paste and cook it for 1 min.

Pour in the crushed tomatoes and simmer the sauce for 10 min.

Blend the tomato sauce until smooth.

Return the grilled chicken to the sauce and stir in most of the heavy cream.

Simmer the tikka masala gently for 5 min.

Serve the tikka masala with brown jasmine rice, then garnish with the remaining cream and fresh coriander.